RE: Deer Heart and Liver
Here's another way to cook the heart:
Take a sharp knife and start cutting the heart in such a way that it rolls out into one long flat piece of meat, approx 1/4 thick. Remove any blood vessels, tubes, cancer etc..
Next, dust with flour and pan sear the meat on both sides in bacon grease.
Remove and Pat dry and then roll the meat up with strips of bacon. Use roasting string and cook just like a regular roast. I usually set the oven at 350degs for about an hour.
Add some veggies and cold beer and that's a fine dish!